Certified Professional Food Safety (CP-FS) Practice Exam

What primarily causes Staphylococcus foodborne illness?

1. Live bacteria in food

2. Toxins formed by bacteria

3. Improper cooking methods

4. Cross-contamination during preparation

The correct answer is: Toxins formed by bacteria

Staphylococcus foodborne illness is primarily caused by toxins formed by Staphylococcus aureus bacteria. While the bacteria itself can be present in food, it's the toxins that lead to illness. These toxins are heat-stable, meaning they can survive cooking processes that might kill the bacteria. As a result, even if food is cooked properly, if it was contaminated with Staphylococcus aureus and the toxins have been produced prior to cooking, the food can still cause illness after consumption. This is why understanding the role of toxins in this specific type of foodborne illness is crucial for food safety practices. In contrast, live bacteria in food, while relevant, do not directly cause illness in this case without the corresponding toxin. Improper cooking methods can certainly lead to the growth of bacteria, but once again, it’s the toxin that is primarily responsible for illness. Cross-contamination during preparation is a concern in food safety, as it can introduce pathogens, but it is the production of toxins from the bacteria that is the key factor in Staphylococcus foodborne illness.